Earl Gray Semifreddo with Stracciatella
This Earl Grey Semifreddo with Stracciatella brings together the delicate flavor of Earl Grey tea with chocolate ribbons of stracciatella. A luxurious no-churn dessert that’s perfect for dinner parties, special occasions, or when you want to impress with minimal effort. This makes 1 liter or 4 ¼ cups of ice cream.
Servings 10
Calories 267kcal
Ingredients
Earl Grey Cream
- 585 grams / 2 ½ cups heavy cream
- 7 grams / 3 earl gray teabags
Semifreddo
- 165 grams / 3 large eggs room temperature
- 18 grams / 1 large egg yolk room temperature
- 125 grams / ⅔ cup superfine/caster sugar
- 1 teaspoon vanilla extract
- 70 grams / 2.46 ounces chocolate melted
Instructions
Earl Grey cream
- To infuse the cream, pour into a small saucepan and toss in either loose or tea bags.
- Heat on low until just bubbling at the sides. Remove from the heat and allow to cool to room temperature, approximately 20 minutes.
- Strain and pour into a covered container and refrigerate for a minimum 3 hours or preferably overnight.
Semifreddo
- Place the eggs, yolk, extract and sugar into a heatproof bowl over a double boiler on medium heat and whip until thickened and pale, approximately 12 minutes.
- Set aside to cool.
- Whip the cream until soft peaks are just reached and then fold into the egg mixture mixture.
- Pour into a freezer proof dish and freeze for at least 1 hour.
- Remove from the freezer and pour over the melted chocolate, stirring evenly.
- Return to the freezer for at least 3 hours or overnight.
- Remove and allow to soften at room temperature for approximately 5 minutes.
- Scoop up and serve in bowls or ice cream cones.
- Enjoy!
Notes
- Earl Grey Tea: Compostable tea bags were used here because this sits in the cream overnight and the less plastic in food the better (sadly lots of companies use plastic in tea bags). Earl gray is complimentary to the dark chocolate used here, though you could replace with regular black tea, chai tea, rooibos or even a herbal mint or ginger would work here.
- Chocolate: 56% dark chocolate block was used here thanks to it being less sweet. It also controls the level of sweetness in the dessert better. However, you could replace with any chocolate you prefer here.
- Freezerproof tin: The tin used here was a 6 inches/15 centimeters cake tin as this makes approximately 1 liter of iced dessert.
Nutrition
Calories: 267kcal